If there's one ingredient I like to have stashed in the fridge at all times, it's creamy mascarpone cheese. I mentioned it being my 'secret weapon' earlier this week and here's why.
Mascarpone is a rich cow's milk cheese that is deeply buttery and soft. It has the sturdiness and body of cream cheese, but has a more nuanced tang and a softer feel. It's extraordinary stuff and is sure to wow, in a variety of settings.
I love mascarpone for its deceptively 'light' creaminess and the way it melts into things. Also, guests usually can't quite put their finger on what this lovely, silken smooth, glorious substance is.
Here are a few of the ways I use mascarpone to dress up simple desserts.
Mascarpone Ideas
• Put a dollop on top of bread pudding right out of the oven, it mellows perfectly into the crusty bits.
• Sauté a diced mango in a little nob of butter and tablespoon of brown sugar, for about 5 minutes, until fruits become fragrant. Spoon a small blob of mascarpone onto each serving and watch your guests melt.
• Spread a little mascarpone on the tops of store–bought shortbread cookies, topping with a squeeze of agave nectar or honey. You'll kick those cookies up about a million notches.
• Any type of warm fruit pie will welcome a bit of mascarpone!
Mascarpone is a great deviation from crème fraiche and whipped cream. Have you tried it? How do you use it in your home cooking?
Related: Mascarpone: An Honorary Mention
(Image: Leela Cyd Ross)
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Growing up, my best friend's mom would often have a fresh loaf of chocolate bread that we'd slather with marscapone. Less tangy than cream cheese, and thus not overpowering for the chocolate. It's a flavor combo that will stick with me for life ...
Crush some shortbread up (some fine, some chunky), then slice some strawberries up. Mix the shortbread with the marscapone and then, in a glass, layer the marscapone mix and the strawberries for a yummy summer dessert.
I use a Donna Hay recipe: mix mascarpone with some heavy cream, sugar, and vanilla extract. Serve with fresh strawberries, black berries and raspberries. To kick it up a notch you could add a bit of cognac or grand marnier.
I have been meaning to try it in stuffed french toast instead of (or in addition to?) plain old cream cheese.
This weekend I mixed mascarpone with the zest and juice of an orange, a splash of grand marnier and some heavy cream. I whipped it with the whisk attachment of my immersion blender and served it with homemade shortbread cookies. So good.
with toast and jam!
readers, I love all these masacarpone suggestions, I'll be sure to try them out -- THANKS!
HA! How do you actually spell the word? Marscapone? Mascarpone? It's a fun one.
I blended some with heavy cream and amaretto, then used it to top roasted pears. Wonderful, but I can't wait to try a few of your ideas, too!
@kare121, I've made Stuffed French Toast with Mascarpone. I mixed the Mascarpone with a little maple syrup and crispy bacon crumbles before piping it in.
Delicious! And it got rave reviews from the friends and family!